The Shakers prepared chowders as a creative way to use what was fresh and on hand. This basic recipe for sweet potato corn chowder comes from Jeff Paige, the former chef at New Hampshire's Canterbury Shaker Village. "This is the method of preparation I use to create a number of wonderful corn-based chowders. By simply adding one or two new ingredients, like the sweet potatoes, you create a new and exciting twist on an old favorite.

Photo/Art by Aimee Seavey

Ingredients:

1/2 pound smoked slab bacon, diced

1-1/2 pounds red bliss potatoes, scrubbed

1 medium onion, peeled and diced

2 bay leaves

1 large sweet potato, peeled and diced (1/4-inch dice)

4-5 cups chicken stock, or to cover

1/4 cup light brown sugar

3 cups fresh or frozen corn kernels, cooked until just tender

1 tablespoon chopped fresh parsley

1/4 cup sliced scallions

1 cup heavy cream

Salt and freshly ground pepper, to taste

Instructions:

In a large soup pot, fry the bacon over medium heat just until it starts to crisp, about 8 to 10 minutes. Meanwhile, quarter and slice the red potatoes by hand or in a food processor, about 1/4-inch thick. Add the onions and bay leaves to the bacon, and cook until the onions are translucent, about 3 to 5 minutes. Carefully drain off half of the bacon grease and discard.

Add the sweet and red potatoes to the soup pot, add enough stock to cover the potatoes, and bring to a simmer over medium heat. Simmer until the potatoes are tender, about 15 minutes. Add the brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often.

My husband is the soup maker in the house. We changed it a little. We used 1 can vacuum packed corn, 1 can creamed corn and 1 5-ounce can evaporated milk. Excellent, less calories!! He has already made it 3 times.

I like to follow recipes as closely as possible the first time I make them so I will really know what the recipe tastes like. Followed this recipe with the exceptions of using only 1/2 of the bacon, Klondike Gold potatoes and Half-n Half, because those were what I had on hand. Tasty soup, but wish I had not added the brown sugar as it made the soup way too sweet. A teaspoon of brown sugar might be in order, but certainly not 1/4 cup. Next time I will add brown sugar to taste.

I have made this recipe twice now and it has been a big hit both times. I doubled the recipe because I was serving a crowd. I added one cup of heavy cream, and one can of evaporated milk. I eliminated the sugar, and added more sweet potatoes and fewer red bliss. I also added some awesome roasted corn that I got from Trader Joes. Thank you for this wonderful recipe that is both delicious, and “gluten free”.

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